Lightly salt and pepper beef cubes and coat with flour. In hotskillet, saute' with butter floured beef cubes until lightly browned.
In a heavy pot saute' onions until clear. Add meat, can of wholetomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt andpepper. Add 1 cup of red wine if available.
Cover, simmer 1 1/2 hours. Then add carrots, celery, potatoes andsmall onions. Cook until tender, about 1 hour.
*Quantity for standard serving size.